Procedure:
1. Season beef shanks with salt and pepper.
2. In a large pot over medium heat, sear the shanks in oil until browned on all sides. Remove from pan.
3. In the same pot, saute onion, garlic, ginger, and tomatoes for a few minutes. Return beef shanks to the pot.
4. Pour in pork broth, add lemongrass, batwan, and siling haba. Bring to a boil and simmer until beef is tender. Add more water if needed.
5. Add jack fruit and annato powder. Simmer for a few more minutes. Season with salt and pepper if needed.